1 hour

serves 6

Spicy Mint Chimichurri:

• 1/2 cup extra-virgin olive oil
• 2 Tbs fresh lime juice
• 2 Tbs fresh lemon juice
• 1/2 cup chopped fresh mint leaves
• 2 Tbs chopped fresh cilantro
• 2 Tbs chopped fresh flat-leaf parsley
• 1 tsp chopped shallot
• 1 Tbs chopped garlic
• 3/4 tsp red pepper flakes
• salt to taste

In a food processor, combine all of the ingredients and process until smooth.

Summer Fruit Salad:

• 1 cup chopped watermelon, seeds removed
• 1 cup chopped fresh pineapple
• 1 cup chopped fresh cantaloupe
• 1/4 cup seedless green grapes, halved
• 1/4 cup seedless red grapes, halved
• 1/2 cup diced roasted red peppers

1. In a large bowl, combine all of the ingredients.
2. Add the chimichurri sauce aand mix well to coat the fruit. Cover and refrigerate for 30 minutes to marinate the fruit.

Spinach Salad:

• 6 cups chopped baby spinach
• 3 Tbs extra-virgin olive oil
• juice of 1 lemon, or to taste
• salt and pepper to taste

Place the spinach in a large bowl and toss with the oil. Add the lemon juice and salt and pepper to taste, and toss again.

To serve:

Divide the spinach among the serving plates. Arrange the fruit mixture on top of the spinach and garnish with

• 1/2 cup grated Gouda cheese

source: Top Chef the Cookbook, Sam

tags: vegetarian